Chocolate Chip Coconut Muffins

Soft, fluffy, and scrumptious! These Chocolate Chip Coconut Muffins are made with wholesome ingredients and have the most delicious coconut taste.

I made these muffins with Arius for his school Christmas Party, and I think they're a great balance of healthy and sweet! Quick to whip up and perfect for a holiday treat, packing in lunch kits, or sharing with your loved ones.

Yield 20 muffins

Ingredients

• 2 Cups Unbleached Organic Flour (you can sun for spelt flour)

• 1 Cup Coconut Flour (or you can sub with 1 1/2 cup spelt flour or unbleached flour)

• 1 Cup Coconut sugar

• 4 teaspoons Baking powder

• 1 tsp Salt

• 1 tsp Ceylon Cinnamon

• 1/2 tsp grated Nutmeg (optional)

• 1 3/4 Cup coconut milk (or plant-based milk of choice)

• 1 Cup Extra Virgin Coconut Oil

• 2 tbsp. Apple cider vinegar

• 2 tsp Pure Vanilla Extract

• 1/3 - 1/2 Cup Non-dairy Semi-Sweet or Dark Chocolate Chips (or sub for raisins. I like to wash my raisins then give it a quick soak in hot water to soften before using)

Directions

1. Preheat your convection oven to 350ºF.

2. Put the liquid ingredients together in a bowl and give it a stir. Allow to sit while you put together the dry ingredients.

3. Add the dry ingredients (except the chocolate chips) to a mixing bowl and use a whisk to mix until well combined. Whisking helps to aerate the flour for light and fluffy muffins.

4. Fold in the chocolate chips with a spatula then add the liquid ingredients and mix everything together.

5. Scoop the batter into your muffin pans. Approximately 1/4 cup of batter for each muffin cup.

6. Place in the oven and bake for 15 minutes. You can stick a toothpick in to make sure they're fully baked. The toothpick should come out clean.

https://video.wixstatic.com/video/a7db0e_f20c42e4d48943d9a126dc77ca9105e9/720p/mp4/file.mp4